See more

Classic Carrot Cake

Gooseberry Patch DECEMBER 2012

  • Yield: Makes 10 to 12 servings


  • 4 eggs
  • 1 3/4 cups sugar
  • 1 cup oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 carrots, shredded
  • 1 cup apple, cored, peeled and coarsely chopped
  • 1/2 cup chopped walnuts
  • Cream Cheese Frosting:
  • 8-oz. package cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 4 1/2 to 5 cups powdered sugar


Blend eggs, sugar and oil together; set aside. Combine flour, baking soda, salt and cinnamon; mix into egg mixture. Stir in carrots, apple and walnuts; pour into 2 greased and floured 9" round baking pans. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center removes clean; cool on wire racks for 10 minutes. Remove from pans; cool completely. Prepare Cream Cheese Frosting: Blend cream cheese, butter and vanilla together until fluffy; gradually mix in powdered sugar until smooth. Arrange one layer of cake on a serving plate; frost with cream cheese frosting. Add second layer; frost top and sides.


Go to Full Version of

Classic Carrot Cake Recipe